I had their "Pig Candy" and thus wanted me to be able to recreate a sweet and tangy sauce. I'd definitely buy their commercial sauce, but they don't sell it online. I should have bought a few bottles last time I was there and flew it home in my suitcase.
I just use the drippings from the wrap, add apple cider vinegar, molasses, and some of the rub with whatever else I have handy. Never the same twice in a row, but usually pretty good.
I made a glaze for ham over the holidays with some apple juice, orange juice, and passionfruit puree. That mixed with some regular sauce may do the trick!
Although I tend to go 3/4 regular Blues Hog and 1/4 Tennessee Red, this is fantastic stuff and a great mix. I tried over and over to make something similar and finally decided to just buy it.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I have a recipe in the bbq sauce section called Huskee's Original Shawsh. To me it fits those descriptions. Easy to make, requires simmering and reducing for about an hour.
One cup (ish) each vinegar, OJ, catsup, tomato juice (or V8), honey. 1-2 T garlic powder, 2-3 T onion powder, 2-3 T ancho chile powder, a squirt or two of mustard, salt, pepper, and hot sauce to taste. Simmer for about an hour. It's thin, tangy, not too sweet, but sweet enough for me and you can tweak the honey/vinegar ratio to your tastes.
Quick additional note: I remember Huskee had a sauce recipe where he used OJ and added it AFTER cooking. I haven't tried that yet, but it sounds like it might give a fresher citrus taste to the sauce.
Last edited by Willy; December 29, 2016, 11:13 AM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Quick additional note: I remember Huskee had a sauce recipe where he used OJ and added it AFTER cooking. I haven't tried that yet, but it sounds like it might give a fresher citrus taste to the sauce.
Yep, I add half up front and half after and I think it gives it a nice subtly citrus sweetness to go with the vinegar and pepper. My sauce recipe is here. I was on my phone earlier and didn't feel like trying to post a link via mobile.
scottranda I would appreciate your honest feedback. It's nothing earth shatteringly new or unique, but it's just really good! I have 4 guys, one is my dad, who request I give them as big a bottle as I can spare each time I make a batch.
1 C ketchup
1/2 C Apple cider vinegar
1/2 C brown sugar, firmly packed
1/2 tsp black pepper
1/2 tsp table salt
1/4 to 1/2 T cayenne pepper (to taste)
3 T lemon juice (I used orange and it's more tangy)
Mix everything except ketchup until sugar is dissolved. Add ketchup, bring to simmer and cook for about 20 minutes or until thickened a bit. Simple, but really yummy on pork.
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